Serves 4
In the Ivory Coast, the people enjoy juicy, fresh fruit after their meals (if they eat dessert at all). Sweet mango and pineapple are common choices. Clearly, people of my own heart!
Ingredients:
1 mango, cubed
1/2 a pineapple, cubed (or 1 20 ounce can of cubed pineapple)
Method:
First, slice up the mango. I’m going to show you how to cut a mango, step by step.
There is a pit in the center, so cut with the flat side, being careful to stabilize the mango and not cut your fingers.
Here’s the second side. Note my bizarroid finger stance. I am doing that so I don’t cut one off. I’m bracing my wrist on the cutting board.
Next, take the pieces you just cut off and score …
… in each direction, making a grid. Be sure not to cut through the skin.
The grid pops open to reveal pretty cubes that can be cut or scraped off with spoon or knife.
Mix with the pineapple which, I regret, is canned.
Unfortunately, the fruit so loved in the Ivory Coast is not in season here…
If I could, I would send us all on a field trip to taste it in Africa. Mmm. Now there’s a daydream worth living out someday.
Until then, make due with this and serve chilled.
- 1 mango , cubed
- 1/2 pineapple , cubed (r 1 20 oz can of cubed pineapple)
- Slice up the mango and if using fresh pineapple, slice that too. Mix together and serve chilled.
